Recipe Categories
Tex Mexican
Poultry Quesadillas

James's Chicken Tenders Eggplant Red Onion Quesadillas

1/4 cup Water
2 tbl Chopped fresh cilantro
1 x Jalepeno chili, sliced
1 tbl Fresh lime jiuce
1 tbl Olive oil
8 oz Chicken tenders
4 slc red onion, 1/4" thick
4 slc eggplant, crosswise, 1/4" thick
    Vegetable oil
8 x Flour tortillas, 6" diameter
1/2 cup Monterey Jack cheese, grated
1/2 cup Sharp cheddar cheese, grated
    Sour cream

 Method :
Combine 1/4 c water, cliantro, sliced jalapeno, lime juice and olive oil in blender. Blend until smooth. Season to taste with salt and pepper. Place chicken in shallow baking dish. Pour marinade over, coating completely.
Cover and refrigerate 4 hours.
Preheat broiler. Remove chicken from marinade; discard marinade. Broil chicken until cooked through, about 3 mintues per side. Set chicken aside.
Lightly brush both sides of onion and eggplant slices with vegetable oil.
Sprinkle both sides with salt and pepper. Broil vegetables until tender and golden, about 2 mintues per side.
Preheat oven to 450F. Lightly brush 4 tortillas with vegetable oil. Place tortillas, oil side down, on baking sheet. Combine grated cheeses in small bowl. Sprinkle 1/4 cup cheese mixture over each tortilla. Place chicken atop cheese, dividing equally. Place 1 onion slice and 1 egglpant slice atop each. Top each eggplant slice with 1 tortilla. Lightly brish tops of tortillas with oil. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake quesadillas until tortillas are slighlty crisp and cheese melts, about 10 mintues. Cut quesadillas into quarters. Serve with sour cream.